6 tb Flour, leveled
6    Cloves garlic, chopped
1 3/8 c  Chopped bell pepper
3 lb Unpeeled shrimp
1 sm Can tomato sauce
1/4    Bunch parsley, chopped
1/2 ts Tabasco sauce
2 lb Selected okra
Salt & pepper to taste
1/2 c  Shortening
1/2 c  Diced onion
1/2 c  Chopped celery
3 qt Water
1 lb Crabmeat
1/2 ts Thyme
3    Bay leaf
1 tb Worcestershire sauce

Boil shrimp in salted water for 5 min.; save stock. Clean shrimp and set
aside. Cut okra into thin rounds and brown in shortening. Do not scorch.
In another pan, make a roux with flour and shortening. Add garlic and cook
until golden brown. Add onion, bell pepper, celery and parsley. Cook until
transparent. Add tomato sauce, simmer 10 minutes. Stir in shrimp stock and
blend well. Add thyme and bay leaves, cook 1 hour. Last 20 minutes, add
shrimp, crab, salt, pepper, Tabasco sauce, Worcestershire sauce and okra.
Cover pot and allow to simmer gently at least 1 hour.